Sour Cherry Muffins With Coconut Streusel - cooking recipe

Ingredients

Coconut Streusel
1/3 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/4 cup cold unsalted butter, cut into small pieces
1/2 cup sweetened flaked coconut
Muffins
2 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, melted
2 large eggs, beaten
1 cup half-and-half or 1 cup milk
16 ounces pitted sour red pie cherries, drained and dried on paper towels (jarred or canned)

Preparation

Preheat oven to 375\u00b0.
Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
Streusel--stir together the brown sugar and flour in a small bowl.
Using a pastry cutter or your fingers, cut or rub in the butter until the mixture is crumbly.
Stir in the coconut; set aside.
To make the muffins--in a bowl, stir together the flour, sugar, baking powder, and salt.
In another bowl, whisk together the melted butter, eggs, and half-and-half.
Make a well in the center of the dry ingredients and add the egg mixture.
Beat until thick and creamy.
The batter will be slightly lumpy; do not over mix.
Spoon the batter into each muffin cup, filling it one-third full.
Drop in a few cherries, add batter just to cover, and then drop in a few more cherries.
Spoon on more batter until the cups are filled level with the rims.
Sprinkle each with 1 heaping tablespoon of coconut streusel.
Bake until golden, dry, and springy to the touch, 20-25 minutes.
Transfer the pan to a wire rack and let cool for 5 minutes.
Unmold the muffins; serve warm or at room temperature.